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Pasta with Arugula, Almonds and Goat Cheese

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 20 min
  • 25 min
  • $
Gatheredtable
adapted from the Kinfolk Table

Ingredients

  • 6 garlic cloves very thinly sliced
  • 1/2 cup sliced almonds
  • 1/3 cup extra virgin olive oil
  • 1 pound penne
  • 5 ounces arugula
  • 4 ounces goat cheese
  • sea salt and freshly ground pepper, to taste

Directions

Prep: 1. Boil water for pasta. 2. Slice garlic. Make: 1. Toast almonds in pan over medium heat, stirring occasionally; set aside. 2. Heat oil in pan; add garlic and cook 2-3 minutes or until lightly browned. Transfer garlic pieces with a slotted spoon to a paper-towel-lined plate; reserve oil. 3. Boil pasta 9 minutes or until al dente. 4. Meanwhile, cook arugula in garlic oil on medium heat, stirring 3 minutes or until wilted. Remove from heat. 5. Drain pasta, reserving a cup of the hot water, and mix in arugula, adding garlic oil to taste. 6. Add goat cheese and about 2 tablespoons reserved pasta water; stir and add hot water until cheese melts into a sauce consistency. 7. Season with salt and pepper. Serve: Pasta in bowls, topped with almonds and garlic.

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